Creole or Beefsteak tomato,; sliced 1/4-inch thick
1
Red onion,; sliced into 1/4-inch rings
1
Zucchini,;sliced 1/4-inch thick
2
c
Sliced assorted wild mushrooms (chantrelles, shiitaki, o
1
Yellow squash,; sliced 1/4-inch thick
1/2
lb
Blanched asparagus spears
INSTRUCTIONS
Preheat the grill. Season the vegetables with 2 tablespoons of the olive
oil, salt, and pepper. Place all the vegetables on the grill (except for
the mushrooms) and grill for 2 minutes on each side. In a mixing bowl,
whisk the olive oil, vinegar, shallots, garlic, and basil together. Season
the marinade with salt an pepper. Remove the vegetables from the grill. In
a glass souffle bowl, alternate layering the different vegetables. Pour the
marinade over the vegetables and allow to marinate for 12 hours or
overnight. Either serve the vegetables in the glass container or on a
platter. Garnish with parsley.
Yield: 6 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2363
Posted to MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 13:21:29 -0500
From: Meg Antczak <meginny@frontiernet.net>
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